The name Antonin Rodet has been rhyming with Mercurey in the heart of the Côte Chalonnaise since 1875, when the house was founded by Antoine Rodet, known as Antonin. The Clos Rodet, a 17^th Century bourgeois mansion situated in the heart of the village, is embodying the House’s historical heart, cellar and values.
For decades, the visionary Rodet family did not hesitate to invest in one of the oldest terroirs in Burgundy and contributed to the business development of the House, brought the Rodet signature into international markets and enhanced its reputation to become a reference in Mercurey and far beyond the native region.
BOURGOGNE
GAMAY NOIR

click on one of the vintages below for further information

2023   2024  

100% Gamay Noir.

Colour: Deep garnet with purple highlights.

Nose: Intense nose of ripe black fruits (cherry, blueberry, blackcurrant) mixed with spicy and roasted notes.

Palate: Full-bodied, fruity and spicy on the palate, with mellow tannins, offering beautiful complexity and a touch of sweetness on the finish.

Perfect pairing with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as couscous, chili con carne, fajitas and tajine.

Serve at a temperature of around 15-16°C. (59-60°F.).

Ready to drink now but can also be kept 2 to 3 years.

Burgundy Gamay became a new regional appellation starting with the 2011 vintage.

The grapes used must come exclusively from the Beaujolais Crus (Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, Saint-Amour). Gamay from the Beaujolais and Beaujolais Villages appellations cannot be used for this appellation.

Maceration lasted around 15 days under controlled temperature (25-28°C.) with regular cap punching and pumping over. After pressing, the temperatures are lowered in order to preserve the fruit aromas. The wine is then transferred into stainless-steel tanks for a major part to obtain a good balance maximum fruit flavours and the delicate wood brought by the other part of the cuvée which was aged in barrels. Malolactic fermentation was totally completed to bring roundness to the wine.